On a trip through Europe, we spent a few days in Strasbourg, France. The city is gorgeous. The leaves were changing color and the town is surrounded by a canal, bordered by half timber houses and lots of trees, so it looks beautiful in the fall.
We also discovered Flammekuchen, a very popular dish in Strassbourg. Much like a pizza with creme fraiche, lardons, sauteed onions, gruyere cheese and nutmeg.
When we got home, we made flammekuchen using one of the recipes from Peter Reinhart’s Artisan Breads Every Day (Pain a l’Ancienne Rustic Bread) which makes baking really easy and foolproof. It takes minutes to make the dough and then it raises in the refrigerator overnight – no kneading, no proofing, no failures.
INGREDIENTS WE USED:
INGREDIENTS AND BRANDS MAKE ALL THE DIFFERENCE
- King Arthur bread flour
- Diamond Crystal kosher salt
- SAF Red Instant Yeast